What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 recipe for basic crepes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Recipe For Basic Crepes
Is pancake batter the same as crepe batter?
What is the difference between crepes and pancakes? The crepe batter is much thinner than the pancake batter. No leaveners (baking powder or baking soda) are being used, so they are completely flat instead of thick and fluffy. They taste similar, though!
What are traditional crepes made of?
A Crêpe is a traditional French Thin Pancake made from 3 basic ingredients: Flour, Eggs and a liquid – usually Milk. They can be served as a sweet or savoury dish, with the addition of Sugar or Salt in the batter and a sweet or savoury filling.
What is the secret of a good crepe?
5 tips for making perfect crêpes
- Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. …
- Use a heavy bottomed stainless steel pan. …
- Slowly heat the pan to the desired temp. …
- Over butter the first crêpe. …
- Don’t flip it too early.
What do you need to make a crepe?
- Unsalted Butter: Butter is a key ingredient. …
- All-Purpose Flour: Flour is another key ingredient, providing the overall structure. …
- Granulated Sugar: These are lightly sweetened– you only need 1 Tablespoon.
- Salt: A pinch of salt adds flavor.
- Whole Milk & Water: Crepe batter needs liquid.
Do you need to flip crepes?
When it’s all bubbles on top and no liquid crepe batter – it’s time to flip! You can see it on my photos above. Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up.
Why are my crepes falling apart?
When it soaks up water, it gets soft and loosens up, eventually unravelling into long strands. Letting your crepe batter hydrate means you can make paper-thin pancakes that won’t fall apart, but will also not be tough and chewy.
What is an authentic crepe?
Crepes are the European cousin of American pancakes. They are larger, thinner and more delicate than pancakes, because the batter is also thinner with no leavening agent to give them any lift and make them fluffy like pancakes. They also taste very much like pancakes, but not fluffy.
What do you put inside a crepe?
Crepe Filling Ideas
- Nutella and diced strawberries.
- Sliced bananas and caramel sauce.
- Sweetened cream cheese or mascarpone and berry fruit compote (or try THIS whipped cheesecake topping!)
- Cannoli filling.
- Lemon curd.
- Sweetened whipped cream and fresh fruit (peaches, strawberries, blueberries, raspberries)
How do you make crispy crepes?
IMPORTANT TIPS TO TAKE NOTE
- Make sure you rest the batter for at least 30 minutes or up to 12 hours. …
- Stir the batter each time before you cook. …
- Only smear a thin layer of oil with a paper towel, do not use too much oil. …
- Pour a thin layer enough to cover the base and side of the pan to get crispy apam balik.
How long should crepe batter rest?
Why are my crepes so dry?
Cooked too slowly, they tend to dry out. Another cause of thin, dry results is using a batter that is too thin. No matter what the recipe says, you should adjust the consistency of your batter to one resembling double cream.
How do you keep crepes soft?
How to store leftover crepes. Place sheets of parchment or wax paper between crepes, cover tightly with plastic wrap and refrigerate up to two days or freeze up to one month. Rewarm refrigerated or thawed frozen crepes in the microwave for about 30 seconds or a 325F oven for five minutes. Photo, Erik Putz.